Ingredients
3 large sweet mangoes,
slightly ripened
1 tsp lemon rind, chopped finely
1 tsp lemon juice
10 green chillies
1/2" piece ginger, chopped finely
1 tsp cumin seeds
1/2 tsp saunf (fennel)
seeds
1 tsp coriander seeds
1/4 tsp methi (fenugreek)
seeds
1 tsp mustard seeds
A pinch of hing
(asoefetida)
Salt to taste
6 tsp cooking oil
Method
1. Peel the mango and cut into small chunks.
2. Heat about 2 tsp oil in
a pan and fry the chunks till they turn mushy.
3. Drain, mash well and
set aside.
4. Roast methi, saunf,
cumin and coriander seeds and crush coarsely.
5. Heat the remaining oil
and add hing and mustard seeds.
6. When mustard
crackles, add ginger and green chillies and fry for about 1-2 minutes.
7. Add mango, powdered
masala, salt to taste, lime rinds and lime juice.
8. Bring to a boil on a
low flame.
9. Remove from heat and
let it cool to room temperature.
10. Store in an airtight
container.
11. If boiled and cooled
well, since no water is used in making this dish, it will keep well for more
than a week.
12. Store it in airtight
containers in the fridge.
